Marzipan Almond Scones

By foodiva

Ingredients

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 stick unsalted butter – cold & cubed
• 1 large egg
• 1 teaspoon almond extract
• Buttermilk to fill 1 cup including the egg
• 1 package of almond paste (7 oz) – chopped
• Sliced or chopped almond for topping
• Extra all-purpose flour for rolling

Details

Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from wildwildwhisk.com

Preparation

Step 1

Instructions
Preheat the oven to 400°F.
Chop up the marzipan into small chips, store in a bowl and set aside.
Add flour, sugar, salt, baking soda and baking powder into a medium bowl and mix to combine or you can sift everything together.
Add the cubed butter to the flour mixture, cut with a pastry blender or fork until the mixture resembles coarse meal.
Crack the egg into a measuring cup, add buttermilk to get 1 cup of liquid, add almond extract. Whisk to combine.
Reserve 1 tablespoon of the egg mixture to brush the top of the scones later.
Make a well in the middle of the flour mixture and pour in the rest of the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
Using a rolling pin, roll the dough out into a rectangle about 1/4” thick and 14” long, spread the chopped marzipan evenly over the dough.
Roll the dough into a log starting at the long edge, then pat it down to about 1” thick.
Cut the rectangular log into 4 smaller rectangles, then cut each rectangle diagonally to make 8 triangles.
Place the scones on a parchment paper line baking sheet, brush the top with the reserved egg/buttermilk mixture, and sprinkle with sliced or chopped almonds.
Bake for 20 – 25 minutes until golden brown.

Instructions